8 oz. Cream Cheese
16 oz. Sour Cream
1/2 C. Butter
1 1/2 C. Shredded Parmesan Cheese
14 oz. Can Artichoke Hearts, drained and coarsely chopped
4 oz. Can Jalapenos, diced and drained
10 oz. frozen spinach, thawed and drained
2-3 Garlic cloves, pressed
In a medium pot over medium heat mix together cream cheese, sour cream, butter and parmesan cheese. Stirring frequently until melted and an even consistency. It should start to bubble. Stir in artichoke hearts, jalapenos, spinach and garlic. Serve hot.
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